Sunday, May 12, 2013
Stress beater: Red Wine Chocolate Cake
Friday was a particularly unpleasant day. I sent out the question on how best to deal with it, and the first answer back was "Chocolate cake or cabernet." Hmm... decisions, decisions. But why choose? I knew Smitten Kitchen had a recipe for red wine chocolate cake -- the time to try it was now!
Quick and easy, it came together in a flash. (I have to admit, though, I hesitated and considered the prudence of throwing 3/4 cup of good wine into a cake!) My only change was to use salted butter, because I knew I wouldn't appreciate the "euro-taste" of using unsalted.
Conclusion: This was good, but didn't taste as sophisticated as one might expect. I would rather have it as a snack cake. I would add wine-soaked raisins (or cherries) and bake it in a loaf pan.
Recipe: Red Wine Chocolate Cake via Smitten Kitchen